Wednesday, 28 May 2014

Seafood Laksa

To my utter delight
I came upon some daun kesum plants in the garden centre.

Over here this pungent herb is known, rather confusingly, as Vietnamese coriander.

Seafood Laksa

250g king prawns
250g fish balls, quartered
1 tbsp vegetable oil
2 cups coconut milk
2 cups fish stock
2 tbsp fish sauce
Palm sugar

Egg noodles

Cucumber, julienned
Spring onion, finely chopped
Hard-boiled egg
Pineapple, cut into bite-sized pieces
Fresh red chilli, sliced
Vietnamese coriander

Heat oil in a large pan.
Add spice paste and fry over low heat for 10- 15 minutes.
Add the coconut milk, stock, fish sauce, sugar, salt, and simmer for 5 minutes.
Add prawns to the soup and simmer for another 1 minute.

Divide the noodles between large soup bowls. Ladle over the soup, then top with the cucumber, spring onion, hard-boiled egg, pineapple, herbs, and chilli.

Spice paste:
20g dried shrimps
10 dried chillies, reconstituted in hot water
1 tbsp shrimp paste
2 lemongrass
3 candle nuts
5 garlic cloves, roughly chopped
A small knob galangal
A small knob fresh tumeric
10 asian shallots

Put the dried shrimps and dried chillies into a bowl. Cover with hot water and leave to soak for 20-30 minutes. Drain, put into a mini food processor with all the other ingredients, and blend to a smooth paste.

What a pleasant surprise
as I opened the fridge this morning...

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